Grilled Game Sausage Crepinettes with Wilted Greens and Balsamic Syrup (Mario Batali) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound magret of duck with fat |
1/2 pound pork butt |
1/4 pound pancetta |
1 teaspoon cumin seeds |
1 teaspoon cinnamon |
1 teaspoon salt |
1/4 pound caul fat (available at specialty butcher shops) |
4 tablespoons extra virgin olive oil |
2 cloves garlic, thinly sliced |
2 cups kale (bitter escarole), cut into 1/2-inch ribbons |
salt and freshly ground pepper to taste |
2 bottles balsamic vinegar, reduced to 20 percent to syrup |
Directions:
1. Preheat the broiler or grill
2. Cut the duck, pork butt and Pancetta into 1/4-inch cubes. Run the meat through a grinder. The mixture should be quite rough.
3. In a large mixing bowl, combine the ground meat with the cinnamon, cumin and salt. Mix very well. Divide the mixture into 8 equal oval patties, about 1/2-inch thick. Wrap each patty in caul fat. Place the patties under the broiler or on the grill and cook through, about 4 to 5 minutes per side. Set aside.
4. In a large 12- to 14-inch saute pan, heat the olive oil until just smoking. Add the garlic and saute until very light brown, about 2 minutes. Toss in the kale and saute, stirring quickly, about 2 to 3 minutes, until just wilted but not too soft. Remove from the heat and season with salt and pepper.
5. Divide the mixture equally on 4 plates and serve.
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